Montreal Spice Flat Iron Steakwith Chimichurri Sauce and Truffle-Yuzu Zucchini


The flavor of a perfectly cooked steak is emboldened by a chimichurri sauce and truffle-laced zucchini.


Montreal Spice Flat
Iron Steak

2 lbs flat iron steak
3 Tbsp sweet paprika powder
2 Tbsp black pepper
2 tsp kosher salt
3 Tbsp garlic powder
2 Tbsp onion powder
2 Tbsp ground coriander
1 ½ Tbsp dill weed
1 Tbsp cayenne pepper
1 Tbsp olive oil

Truffle-Yuzu Zucchini

2 zucchini, sliced lengthwise in ½-inch strips
¼ C Yuzu juice
5 Tbsp soy sauce
½ tsp ground black pepper
½ tsp garlic, grated
5 tsp grapeseed oil
1 tsp truffle oil

Chimichurri Sauce

½ C cilantro, chopped
½ C parsley, chopped
2 Tbsp garlic, minced
3 Tbsp fresh lemon juice
2 Tbsp red wine vinegar
1 Tbsp red pepper flakes
1 Tbsp ground cumin
½ C olive oil
½ tsp salt and pinch pepper, to taste



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Small mixing bowl
  • Mixing bowl
  • Whisk
  • Grill
  • Blender


Prepping time: 30 minutes / Cooking time: 6 minutes (excludes sous-vide cooking)




For the Montreal Spice Flat Iron Steak:

  1. Combine all the spices (minus the olive oil) in small mixing bowl.
  2. Season the steak evenly on both sides using 1 tablespoon of the spice mixture, then chill in refrigerator for 20 minutes.
  3. Once chilled, place the flat iron in pouch with 1 tablespoon of olive oil. Seal the pouch, then put the flat iron back in the refrigerator for one hour to marinate.
  4. Next, cook at 136.4°F (58°C) for five hours for medium-rare steak.
  5. Extra spice rub can be reserved for other uses.

For the Truffle-Yuzu Zucchini:

  1. Combine all ingredients except zucchini in a mixing bowl and whisk vigorously.
  2. Lay the slices of zucchini in a large sous-vide bag, arranging evenly in a single layer.
  3. Add 2 tablespoons of the truffle-yuzu dressing, then seal and store in the refrigerator for up to two hours to marinate before grilling.
  4. Extra dressing can be used for salad dressing and will last up to two weeks in the refrigerator.

For the Chimichurri Sauce:

  1. Add all the ingredients to a mixing bowl and mix very well, or combine in blender for 30 seconds.
  2. Set aside.

To Serve:

  1. Open the steak and zucchini pouches and drain the extra liquid.
  2. To finish, grill both sides of the steak and zucchini on a hot grill for about three minutes.
  3. Serve with the chimichurri sauce.
Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions, and team. Featured in Sous-Vide magazine Spring/Summer 2018.

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